Almond Flour Banana Bread

Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your family will go bananas for! It is also gluten-free and refined sugar free.

I am sure you will also love this #1 recipe on my website – almond flour banana muffins.

This almond flour banana bread always disappears fast in my kitchen. Banana bread with almond flour comes out tender, delicious and flavorful.

I’m not a professional baker but I bake a lot of quick breads for breakfasts and snacks. And although we are not a grain-free family, baking with almond flour has become part of our well-rounded diet.

Kids love this almond flour banana bread recipe, our readers love it and it is one of my most popular recipes ever! It is super easy to make and I am sure you will love it too!

Why You Will Love Almond Flour Banana Bread

• Easy: One bowl is all you need to make it.
• Wholesome: Nutrient dense with simple 5 ingredients.
• Nutritious: According to Healthline, almond flour is lower in carbs, has lower glycemic index and doesn’t spike the blood sugar, and high in vitamin E.
• Gluten free: For those avoiding gluten, this quick loaf is very similar to the real deal.
• Versatile: It can be made vegan, keto, paleo and dairy-free.

Ingredients You Will Need

You only need 5 simple ingredients and a few pantry staples to make this almond flour banana bread. Detailed recipe card is located below.

• Ripe bananas: Very ripe bananas of deep yellow color with plenty of black spots on the outside.
• Almond flour: I use blanched finely ground almond flour. It tastes and acts differently from any other flour. It is basically finely ground raw blanched almonds. Here is a quick tutorial how to make almond flour at home. I have not tried almond meal in this recipe.
• Eggs: Provides lift and structure to this bread.
• Any sweetener: Use any liquid sweetener like maple syrup, honey or your favorite sugar-free alternative. You can also use any dry sweetener. I tested this gluten-free banana bread recipe with almond flour and Lakanto monkfruit sweetener (erythritol), and it tasted great!
• Oil: Any mild tasting oil like light olive oil, avocado oil, melted coconut oil, grapeseed oil will work.
• Pure vanilla extract: Use the real stuff, not imitation.
• Cinnamon and salt: Cinnamon for a warming taste plus it will make your house smell amazing! And then salt to taste.
• Baking powder and soda: Leavening agents to provide rise.

How to Make Almond Flour Banana Bread

Here is a quick overview how to make almond flour banana bread. There is full recipe card below.

Know it rises better in a metal loaf pan. I highly recommend not to use glass baking dish.

• Mix wet ingredients and spices: In a large bowl, mash bananas first. Then add eggs, sweetener of choice, oil, vanilla, cinnamon and leavening agents. Whisk well.

• Add almond flour: Fill each cup fully with a hill and do not pack, then skim off top with a butter knife. Stir with spatula until batter forms.

• Bake and cool: Add batter into lined with parchment paper metal 9 x 5-inch loaf pan and bake almond flour banana bread for 50 minutes or until the toothpick inserted in the middle comes out clean. Let cool for 10 minutes and then remove onto a wire rack to cool off completely.

• Slice and serve: Slice banana bread with serrated bread knife, not regular knife. It works best for cutting all breads!

Tips for Best Results

Here are my top tips for the best almond flour banana bread recipe like in the photos.

• Baking pan choice: I recommend to use metal loaf pan and not ceramic loaf pan or glass loaf pan. Bread will bake through better and won’t be soggy.
• Make sure your bananas are ripe: From my experience, I know some people use just yellow or even (scary to think) 50 shades of green bananas.
• To prevent too much browning on the top cover it loosely with foil during last 15-20 minutes of baking.
• Let it cool completely! Any bread with almond flour needs time to set after baking. Slice it too soon and it will be gooey and crumbly.
• Do not swap flours: This is worth repeating over and over! Baking is a science and my version of banana bread with almond flour has only been tested as it is written.

Variations and Fun Additions

Try any of these mix-ins to add some variety to your next loaf of almond flour banana bread.

• Chocolate and nuts: You can add up to 1/2 cup chocolate chips and chopped walnuts.
• Berries: Try fresh blueberries or frozen blueberries dusted in almond flour before adding to prevent them from sinking in.
• Out of cinnamon? Try nutmeg, ginger or another warming spice like pumpkin pie spice. Just keep in mind some spices are more potent than others and you may want to use less.
• Vegan: I have successfully tested this banana bread with almond flour and chia eggs. Note it is a bit more dense and flat but turns out wonderful!
• Mini loaves: Is a great idea especially if you want to freeze some for later! Try baking for 30 minutes then do toothpick test.
• Muffins: Bake for 20 minutes or just make my almond flour banana muffins.

Serving Almond Flour Banana Bread

• Protein topped: A smear of peanut or almond butter pairs so good with this bread and makes for a filling breakfast or snack! You should also try my banana protein bread.
• Traditional: Spread a small amount of butter on a slice of freshly baked almond flour banana bread.
• Savory: Cream cheese would be decadent.
• Dessert: I would never turn down a slightly warm slice with a scoop of vanilla ice cream!

How to Store and Reheat It

Storing: First 24 hours, we store banana bread on a counter right in the loaf pan covered with a towel. After, I transfer any leftovers to resealable plastic bag to prevent it from drying.

Bread stays fresh on a counter for up to 3 days, making it great for meal prep. After you can refrigerate for another 3 days.

Freezing: Bake almond flour banana bread and cool completely. I recommend you do not slice bread before placing in the freezer. It retains its moisture better this way.

Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months.

Thawing and reheating: Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster for a minute for that freshly baked bread warmth and aromas.

FAQs

More Banana Bread Recipes to Try

• Coconut flour banana bread
• Oat flour banana bread
• Pumpkin banana bread
• Zucchini banana bread
• Protein banana bread

More Almond Flour Bread Recipes to Try

• Almond flour bread
• Almond flour zucchini bread
• Almond flour lemon zucchini bread
• Almond flour pumpkin bread
• Almond flour cinnamon bread
• Almond flour lemon poppy seed bread
• Almond flour pancakes

Almond Flour Banana Bread

Almond Flour Banana Bread recipe is a moist quick bread your family will go bananas for! It is also gluten-free and refined sugar free.

4.96 from 536 votes

Servings 10 slices

Calories 309

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Loaf pan
• Measuring tools
• Glass bowls

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 3 medium-large bananas 1 cup mashed very ripe bananas with brown spots
• ▢ 3 eggs large
• ▢ 1/4 cup any sweetener
• ▢ 1/4 cup any mild oil or melted butter
• ▢ 1 tsp pure vanilla extract
• ▢ 1 tsp cinnamon
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 3 cups almond flour not almond meal
• ▢ Cooking spray I use Misto

Instructions 

• Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1″ with cooking spray. Set aside.
• In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
• Add almond flour and stir and mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from a loaf pan and let it cool off completely. Slice with sharp serrated knife – works best with breads to keep them from falling apart.

Video

Notes

• Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
• Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
• Metal pan: I have way better success baking this bread in metal pan vs. ceramic. It rises better and is not as wet.
• Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
• Flour: You can’t use ANY other flour besides almond flour.
• Sweetener: I have successfully baked this bread with honey, maple syrup and even Lakanto monkfruit sweetener (erythritol). I think any dry or liquid sweetener works in same amount.
• Vegan: I have successfully tested this with a chia egg – note it is a bit more dense/flat but turns out wonderful!

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 23g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 293mg | Fiber: 5g | Sugar: 13g

Course: Muffins and Quick Bread

Cuisine: North American

Author: Olena Osipov

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